CN-122004647-A - Boiling detection method and device, cooking equipment, electronic equipment, medium and product

CN122004647ACN 122004647 ACN122004647 ACN 122004647ACN-122004647-A

Abstract

The application discloses a boiling detection method, a boiling detection device, cooking equipment, electronic equipment, media and products. The method comprises the steps of counting duration time for maintaining the upper limit temperature and the lower limit temperature of the real-time temperature unchanged in the heating process, and determining that the cooking equipment is in a boiling state under the condition that the duration time reaches the boiling judgment duration time. The upper cover sensor is not required to be arranged, and the boiling detection is realized only by utilizing the fluctuation value of the real-time temperature detected by the existing temperature detection device, so that the problems existing in the upper cover sensor are avoided, and the accuracy of the boiling detection is higher.

Inventors

ZHANG WEIWEI
REN PENGBO
QU GUOAN
WU ZONGLIN
ZHOU MING
Tan Chuangrong
XIE XINYI

Assignees

佛山市顺德区美的电热电器制造有限公司

Dates

Publication Date: 20260512
Application Date: 20241112

Claims (17)

1. A boiling detection method, characterized by being applied to a cooking apparatus including a pot body and a temperature detection device for detecting a real-time temperature of a bottom of the pot body, the method comprising: in the heating process, the duration of time for which the upper and lower limit temperatures of the real-time temperature are kept unchanged is counted; And under the condition that the duration reaches the boiling judgment duration, determining that the cooking equipment is in a boiling state.
2. The boiling detection method as claimed in claim 1, wherein the method further comprises: And performing a first heating operation and a second heating operation in a circulating manner under the condition that the real-time temperature is greater than a first preset temperature, wherein the first heating operation comprises heating the cooking equipment with a first power in a first preset time period, and the second heating operation comprises heating the cooking equipment with a second power in a second preset time period, and the second power is determined based on a fluctuation value of the real-time temperature in the first preset time period.
3. The boiling detection method according to claim 2, wherein the fluctuation value of the real-time temperature is equal to a difference between a maximum real-time temperature and a minimum real-time temperature within the first preset time period, and the difference is proportional to the second power.
4. A boiling detection method as claimed in claim 3, wherein the second power is less than the first power if the difference is less than a preset temperature difference, and the second power is greater than or less than the first power if the difference is greater than a preset temperature difference.
5. The boiling detection method as claimed in claim 1, wherein the upper and lower temperatures include an upper temperature limit and a lower temperature limit, the method further comprising: and when at least one of the upper limit temperature and the lower limit temperature is changed, clearing the duration time, and updating the upper limit temperature and the lower limit temperature.
6. The boiling detection method as claimed in claim 2, further comprising: Judging whether the duration reaches a boiling judgment duration or not under the condition that the first heating operation is executed each time; continuing to perform the second heating operation if the duration does not reach the boiling determination duration; And determining that the cooking device is in a boiling state when the duration reaches a boiling determination duration, including: And determining that the cooking device is in a boiling state and performing a boiling maintaining operation when the duration reaches a boiling determination duration, wherein the boiling maintaining operation comprises heating the cooking device with a third power, and the third power is smaller than the first power.
7. The boiling detection method as claimed in claim 1, further comprising: and heating the cooking equipment based on the food material amount cooked by the cooking equipment.
8. The boiling detection method as claimed in claim 7, wherein said heating the cooking apparatus based on the amount of food material cooked by the cooking apparatus comprises: performing a warm-up operation, wherein the warm-up operation includes a process of heating the cooking apparatus to raise a temperature and a process of stopping heating to lower a temperature; The maximum temperature, the minimum temperature and the heating time length in the temperature raising and lowering operation process are obtained, and/or the food amount is calculated based on the maximum temperature, the minimum temperature and the heating time length; Determining a complementary heating duration for heating to a first preset temperature based on the food amount and at least one of the maximum temperature, the minimum temperature and the heating duration; And heating the cooking equipment with the additional heating power in the additional heating time period, and stopping heating the heat balance time period.
9. The boiling detection method as claimed in claim 8, wherein the warm-up operation comprises a first warm-up operation and a second warm-up operation, wherein the first warm-up operation comprises heating the cooking apparatus to a second preset temperature at a fourth power and stopping heating for a third preset period of time; The obtaining the maximum temperature, the minimum temperature and the heating duration in the temperature raising and lowering operation process comprises the following steps: Acquiring a first maximum temperature, a first minimum temperature and a first heating duration in the first temperature raising and lowering operation process, and a second maximum temperature, a second minimum temperature and a second heating duration in the second temperature raising and lowering operation process; the calculating the food material amount based on the maximum temperature, the minimum temperature and the heating duration includes: Calculating the amount of food material based on the first maximum temperature, the first minimum temperature, the first heating duration, the second maximum temperature, the second minimum temperature, and the second heating duration; the determining the additional heating duration for heating to the first preset temperature based on the food material amount and at least one of the maximum temperature, the minimum temperature, and the heating duration includes: And determining the additional heating duration heated to the first preset temperature based on the food material amount and at least one of the first maximum temperature, the first minimum temperature, the first heating duration, the second maximum temperature, the second minimum temperature and the second heating duration.
10. The boiling detection method according to claim 8, wherein said determining a supplemental heating period for heating to a first preset temperature based on said food amount and at least one of said maximum temperature, minimum temperature, and heating period comprises: And inputting the maximum temperature, the minimum temperature and the heating time to a preset proportioning calculation model to obtain the food material quantity, wherein the proportioning calculation model generates heating data after the temperature raising and lowering operation based on the food materials with different proportions, and the heating data comprises the maximum temperature, the minimum temperature and the heating time.
11. The boiling detection method as claimed in claim 10, wherein the proportioning calculation model comprises a perceptron model or a neural network model.
12. The boiling detection method as claimed in claim 8, further comprising: And under the condition that heating is stopped for the heat balance time period, if the real-time temperature is smaller than the first preset temperature, heating the cooking equipment again until the real-time temperature reaches the first preset temperature.
13. A boiling detection device, characterized in that is applied to cooking equipment, cooking equipment includes a pot body and temperature detection device, temperature detection device is used for detecting the real-time temperature of the bottom of the pot body, the device includes: The statistics module is used for counting the duration time of maintaining the upper and lower limit temperatures of the real-time temperature unchanged in the heating process; And the determining module is used for determining that the cooking equipment is in a boiling state under the condition that the duration reaches the boiling judging duration.
14. A cooking apparatus, comprising: A pot body; The temperature detection device is used for detecting the real-time temperature of the bottom of the pot body; A controller for performing the boiling detection method as claimed in any one of claims 1 to 12.
15. An electronic device, comprising: a memory and a processor, the memory storing a computer program executable on the processor, the processor implementing the boiling detection method as claimed in any one of claims 1 to 12 when the program is executed.
16. A non-transitory computer readable storage medium, having stored thereon a computer program, which when executed by a processor implements the boiling detection method according to any of claims 1-12.
17. A computer program product comprising a computer program which, when executed by a processor, implements the boiling detection method as claimed in any one of claims 1 to 12.

Description

Boiling detection method and device, cooking equipment, electronic equipment, medium and product Technical Field The present application relates to a boiling detection method, a boiling detection apparatus, a cooking device, an electronic device, a computer readable storage medium and a computer program product, which belong to the technical field of cooking devices. Background Boiling is an important physical phenomenon during cooking. By monitoring the boiling state, the cooking time and temperature can be controlled more precisely, thereby ensuring the texture and mouthfeel of the food. Under the normal condition, the boiling condition of food in the cooking equipment is often predicted by the detection of the boiling of the cooking equipment by using the temperature of the upper cover temperature sensor or the change rule of the upper cover temperature, and the reliability of the sensor can be influenced due to the problems of high cost, complex installation structure, high assembly requirement, abrasion in the use process and the like of the upper cover sensor, so that the boiling state cannot be accurately detected. Disclosure of Invention The present application aims to solve at least one of the technical problems existing in the prior art. Therefore, the application provides a boiling detection method, a boiling detection device, cooking equipment, electronic equipment, a computer readable storage medium and a computer program product, wherein an upper cover sensor is not required to be arranged, and the boiling detection is realized only by utilizing the fluctuation value of the real-time temperature detected by the existing temperature detection device at the bottom of the cooking equipment, so that the problems of the upper cover sensor are avoided, and the accuracy of the boiling detection is higher. In a first aspect, the present application provides a boiling detection method applied to a cooking apparatus, the cooking apparatus including a temperature detection device for detecting a real-time temperature of a bottom of the cooking apparatus, the method comprising: in the heating process, the duration of time for which the upper and lower limit temperatures of the real-time temperature are kept unchanged is counted; And under the condition that the duration reaches the boiling judgment duration, determining that the cooking equipment is in a boiling state. In a second aspect, the present application provides a boiling detection device applied to a cooking apparatus, the cooking apparatus including a pot body and a temperature detection device for detecting a real-time temperature of a bottom of the pot body, the boiling detection device including: The statistics module is used for counting the duration time of maintaining the upper and lower limit temperatures of the real-time temperature unchanged in the heating process; And the determining module is used for determining that the cooking equipment is in a boiling state under the condition that the duration reaches the boiling judging duration. In a third aspect, the present application provides a cooking apparatus comprising: A pot body; The temperature detection device is used for detecting the real-time temperature of the bottom of the pot body; and a controller for executing the boiling detection method of any one of the above embodiments. In a fourth aspect, the present application provides an electronic device comprising a memory and a processor, the memory storing a computer program executable on the processor, the processor implementing the boiling detection method of any of the above embodiments when executing the program. In a fifth aspect, the present application provides a non-transitory computer readable storage medium having stored thereon a computer program which, when executed by a processor, implements the boiling detection method of any of the above embodiments. In a sixth aspect, the present application provides a computer program product comprising a computer program which, when executed by a processor, implements the boiling detection method of any of the above embodiments. The boiling detection method, the boiling detection device, the cooking equipment, the computer readable storage medium and the computer program product provided by the embodiment of the application have the advantages that after the pot body is boiled, the temperature is basically stable, and the upper limit and the lower limit of the temperature are not changed any more. And in the heating process, the duration of which the upper and lower temperature limits are kept unchanged is counted, so that whether the temperature is stable or not can be determined, and after the duration is longer than the boiling judgment duration, the temperature is determined to be stable, so that the cooking equipment is determined to be in a boiling state, and the accurate detection of the boiling state is realized. And need not to set up temperature sensor on cooking equ